1/4 cup butter
1 (3-ounce) package cream cheese, softened
1 teaspoon maple extract
2-1/2 cups sifted powdered sugar
1-1/2 squares (1-1/2-ounces) semi-sweet baking chocolate
1 teaspoon vegetable shortening
Combine butterscotch chips, butter, cream cheese and extract in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth (3 to 5 minutes). Remove from heat. Beat with wire whisk until very smooth. Stir in powdered sugar by hand, 1 cup at a time, until mixture is smooth. Refrigerate 30 minutes.
Shape mixture into 3/4-inch balls. Place onto waxed paper-lined baking sheet. Flatten balls with bottom of glass to 1/4-inch thickness. Melt chocolate and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (1 to 2 minutes). Drizzle melted chocolate over candies with fork. Refrigerate until firm (at least 2 hours). Cover; store refrigerated.
Makes 48 candies.